Dried Apricot Pie
Old-fashioned dried apricot pie is an incredibly flavorful treat.
2 cups dried apricots
2 cups water
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 to 3 tablespoons butter
Pastry for (9-inch) double-crust pie
- In a saucepan bring apricots and water to a boil. Cook for 10 minutes. Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set apricots aside.
- Pour 1 cup reserved apricot juice into saucepan and add cornstarch and salt; cook until mixture thickens, stirring frequently.
- Arrange drained apricots in unbaked pie shell. Pour in thickened apricot juice. Dot with butter. Cover with top crust. Slit top and flute edges.
- Bake in a preheated oven at 425°F (220°C) for 30 minutes or until nicely browned.
Makes 8 servings.